Capsicum Tomato Chicken Chorizo (Print View)

Hearty one-pan Mediterranean dish with tender chicken, smoky chorizo, and sweet capsicums in rich tomato sauce.

# What You'll Need:

→ Meats

01 - 1.1 lb boneless, skinless chicken thighs, cut into chunks
02 - 5.3 oz chorizo sausage, sliced

→ Vegetables

03 - 2 large red bell peppers, sliced
04 - 1 large yellow bell pepper, sliced
05 - 1 medium brown onion, sliced
06 - 3 cloves garlic, minced
07 - 14 oz canned diced tomatoes
08 - 2 tbsp tomato paste

→ Spices & Seasonings

09 - 1 tsp smoked paprika
10 - 1/2 tsp ground cumin
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper, to taste
13 - 1/4 tsp chili flakes

→ Oils & Extras

14 - 2 tbsp olive oil
15 - 2 tbsp chopped fresh parsley for garnish

# Step-by-Step Directions:

01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced chorizo and cook for 2–3 minutes until it releases its oil and begins to crisp. Remove and set aside.
02 - Season chicken chunks lightly with salt and pepper. Add to the same skillet and brown on all sides for 5–6 minutes. Remove and set aside with the chorizo.
03 - Reduce heat to medium and add remaining olive oil. Sauté sliced onion and minced garlic for 2–3 minutes until softened and fragrant.
04 - Add sliced red and yellow bell peppers to the skillet. Cook for 5 minutes until beginning to soften and develop slight char.
05 - Stir in smoked paprika, cumin, oregano, and chili flakes. Cook for 1 minute until fragrant, being careful not to burn the spices.
06 - Add tomato paste and canned diced tomatoes. Stir thoroughly, scraping up any browned bits from the bottom of the pan to incorporate the fond.
07 - Return browned chicken and crisped chorizo to the pan. Stir to combine everything evenly. Simmer uncovered for 15–20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened to desired consistency.
08 - Taste the dish and adjust seasoning with salt and pepper if needed. Garnish with chopped fresh parsley just before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, which means maximum flavor and minimum cleanup
  • The chorizo renders its smoky oil into the sauce, creating depth you can't get from spices alone
02 -
  • Don't skip the step of cooking chorizo first, that rendered oil is the flavor base for the entire dish
  • The sauce thickens as it cools slightly, so don't worry if it looks a bit loose while hot
03 -
  • If your sauce looks too thick before the chicken is done, add a splash of water or chicken broth
  • Let the dish rest for 5 minutes off the heat before serving, this allows the sauce to settle and cling to everything

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